One-Pan Smoky Chicken and Rice Recipe

One-Pan Smoky Chicken and Rice is a comforting, all-in-one meal that delivers deep flavor with very little effort.

Bone-in chicken thighs are seasoned with smoked paprika and cumin, then seared until golden.

They finish cooking nestled into fragrant rice that absorbs every bit of the savory broth and spices. The result is tender chicken with fluffy, flavorful rice, all made in a single pan.

This is the kind of dish that’s perfect for busy evenings when you want something filling, satisfying, and easy to clean up.

Behind the Recipe

This recipe was created to keep things simple while still delivering bold, smoky flavor. Cooking the chicken and rice together allows the spices, broth, and pan drippings to meld into the rice as it cooks. Using bone-in chicken thighs adds richness and moisture, while smoked paprika and cumin provide warmth and depth without overpowering the dish. Everything cooks in one pan, making it practical and reliable for weeknight dinners.

Recipe Origin or Trivia

One-pan chicken-and-rice dishes appear in many cuisines around the world, valued for their efficiency and comforting nature.

This version leans into smoky spices and straightforward technique, creating a globally inspired dish that focuses on balanced seasoning and simple preparation rather than complex steps.

Why You’ll Love This Recipe

• True one-pan cooking with minimal cleanup
• Tender, juicy chicken thighs
• Smoky, well-seasoned rice
• Simple pantry spices
• Great for family-style meals
• Easy to scale for more servings
• Comforting and filling without being heavy

Chef’s Pro Tips for Perfect Results

• Pat the chicken dry before seasoning to achieve better browning
• Don’t rush the sear, golden skin adds flavor to the rice
• Rinse the rice so it cooks fluffy, not sticky
• Keep the pan covered while simmering for even cooking
• Let the dish rest before serving so flavors settle

Kitchen Tools You’ll Need

1. Large skillet or frying pan with lid
2. Knife
3. Cutting board
4. Measuring spoons
5. Stirring spoon

Ingredients in This Recipe

1. 4 pieces bone-in, skin-on chicken thighs Stay juicy and flavorful during simmering
2. Long-grain white rice-1 cup (rinsed until water runs clear to prevent stickiness): Absorbs the broth and spices
3. Smoked Paprika (1 tablespoon): Provides smoky depth
4. Ground Cumin (1 teaspoon): Adds warmth and earthiness
5. Olive Oil (1 tablespoon): Used for searing the chicken
6. Chicken Broth (2 cups): Cooks the rice and builds flavor
7. Yellow Onion (1 medium, finely chopped): Adds sweetness and aroma
8. Garlic (2 cloves, minced): Enhances overall flavor
9. Salt & Black Pepper: To taste

Ingredient Substitutions

• Skinless chicken thighs can be used if preferred
• Water with a bouillon cube can replace chicken broth
• Neutral oil can replace olive oil
• Basmati or jasmine rice can be used instead of long-grain

Ingredient Spotlight

Smoked Paprika
This spice gives the dish its signature smoky aroma and warm color without heat.

Chicken Thighs
Bone-in thighs release flavor into the rice as they cook, keeping both the meat and rice moist and rich.

One-Pan Smoky Chicken and Rice

This dish involves cooking chicken, rice, and spices together in a single pan, allowing flavors to meld as the rice absorbs the smoky paprika and cumin-infused juices. The final product has a tender chicken atop fluffy, flavorful rice with a slightly smoky aroma and vibrant appearance.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Global

Calories: 580

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in, skin-on chicken thighs or skinless boneless if preferred
• 1 cup long-grain white rice (rinsed until water runs clear to prevent stickiness)
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 2 cups chicken broth or water plus bouillon cube
• 1 medium yellow onion finely chopped
• 2 cloves garlic minced
• to taste salt and pepper

Equipment

• Large skillet or frying pan
• Measuring spoons
• Knife
• Cutting board
• Stirring spoon
• lid

Method

 

1. Pat the chicken thighs dry with paper towels. Rub them with smoked paprika, cumin, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook until the skin is golden brown, about 5-7 minutes. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
2. Add the chopped onion to the same skillet and sauté until translucent and fragrant, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the rinsed rice, coating it with the oil and spices, and cook for 1-2 minutes until the rice begins to turn slightly translucent.
3. Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Return the seared chicken thighs to the pan, placing them on top of the rice. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally and add a splash of water if needed.
4. Once cooked, remove the skillet from heat and let it sit, covered, for 5 minutes to allow flavors to settle. Remove the chicken thighs and fluff the rice with a fork. Serve the chicken on top of the rice, garnished with fresh herbs if desired.
5. Optionally, garnish with chopped herbs or a squeeze of lemon for added freshness and serve hot.

Make-Ahead and Storage Tips

• Store leftovers in airtight containers in the fridge for up to 3 days.
• Reheat in a skillet or microwave, adding a splash of broth if needed.
• Serve with fresh herbs or lemon just before serving.

How to Serve This Dish

• As a complete one-bowl meal
• With a simple side salad
• Alongside steamed vegetables

Creative Leftover Transformations

• Shred chicken and mix into the rice
• Use leftovers as a filling for wraps
• Serve with a fried egg for a next-day meal

Variations to Try

• Spicier Version: Add black pepper or chili flakes
• Extra Garlic: Increase garlic slightly
• Herb Finish: Sprinkle fresh herbs before serving

FAQ’s

1. Can I use boneless chicken thighs?
   Yes, but reduce cooking time slightly.
2. Do I need to rinse the rice?
   Yes, it helps keep the rice fluffy.
3. Can I use brown rice?
   Yes, but increase liquid and cooking time.
4. Is this dish spicy?
   No, it’s smoky and savory, not spicy.
5. Can I make this ahead?
   Yes, it reheats well.
6. Can I freeze leftovers?
   Yes, freeze up to 2 months.
7. Do I need a lid?
   Yes, it ensures even rice cooking.
8. Can I add vegetables?
   They can be served on the side, but aren’t part of the base recipe.
9. How do I know the chicken is done?
   It should be fully cooked and tender.
10. What pan works best?
    A wide, heavy-bottomed skillet with a lid.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.